The Champagne
A puristic, authentic and characterful champagne.
Benoit Tarlant has refined each phase of cultivation and production to find and promote balance in his Zero. To achieve this goal, he uses the three main grape varieties of the Champagne region. Zero is composed of one-third each of Pinot Noir, Chardonnay and Pinot Meunier. The 2012 vintage serves as the base, along with a high proportion of reserve wines. After nearly six years in bottle, Zero Brut Nature was disgorged in January 2019, with zero grams of dosage. Benoit Tarlant strives for an accuracy, purity and directness with his Cuvée Zeró that he compares to playing darts. Ripe fruit, three reserve vintages and extremely long bottle aging create balance and presence.
Tasting Note
- In the glass golden yellow with light green reflections.
- On the nose, the Zeró is pure minerality. Profound and honest. Elegant and chalky with aromas of citrus.
- On the palate: dry and cool with citric acidity. A bit salty with clarity and minerality in the long finish.
Passt zu
- Perfect aperitif combined with raw ham or mixed pickles.
- Perfect paring with fish, seafood and shellfish.
Bewertungen und Fachpresse
Robert Parker Wine Advocate (90/100)
“Based on the 2012 vintage and disgorged in January 2019, the latest rendition of Tarlant’s NV Brut Nature Zero exhibits notes of citrus oil, green apples, pastry cream and walnuts, followed by a medium to full-bodied, vinous but incisive palate that’s tangy and precise, with good depth and dimension at the core.”
James Suckling (93/100)
“This has an engaging sense of raw fruit on the nose with fresh citrus, dried peach, strawberries and pears. The palate is impressively zesty and carries plenty of tart lemon flavor. Powerful, dry finish. Drink now.”
The Tarlant Champagne House
The Tarlant family of winemakers is one of the leaders in its field. Siblings Benoit and Melanie Tarlant are the 12th generation to run the house. Every one of the more than 40 vineyard plots is tended meticulously and with great dedication, and pressed individually. The entire process follows biodynamic standards and is completed by hand. The Tarlant champagnes mature on the yeast for an average of five years, the champagnes of the great sites for up to 16 years. To maintain the originality of the champagnes, the dosage is limited to 0-0.6g/l.
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